Quick and Easy Fish Tacos

Breaded tilapia fillets (I buy Costco ones, heat it up in conventional/toaster oven and cut to small pieces to add to tacos)

Tortillas (fajita size) – I prefer corn tortillas, heated on a pan.

For the cabbage slaw:

3 cups cabbage, shredded
1/2 red onion, finely chopped (skip if you don’t like onion taste)
1 cup carrot, shredded
Handful fresh cilantro, chopped
1 tbsp chopped jalapenos/green chili (more if you want spicy)
1/2 cup tartar sauce.
1/4 cup honey
Juice from 1/2 lime

Heat the cabbage in a microwave for couple of minutes (2-3 mts) for it to just warm up a bit. Raw cabbage won’t agree with my tummy, and this is a way for it to be cooked little bit, still maintaining most of the crispiness.
In a large bowl, combine the cabbage, and all the ingredients for the slaw above.

To assemble the tacos, place couple of pieces of fish on each tortilla and top with the slaw. If desired, garnish with additional cilantro leaves, and/or chopped green chili/jalapeno Serve immediately, and enjoy!

Priti’s Yummy Chilli Chicken

Ingredients

  • Chicken tenderloin – 3 pounds
  • Veggies for the Sauce:
    • Celery Chopped – 2-3 Sticks
    • Green  and Red Pepper chopped – 1 cup
    • Chopped Jalapeno – 2-3
  • Sauce
    • Tomato sauce (canned is OK too) – .5 cup
    • vinegar -1tspn
    • Maggi masala chili sauce – 2tbspn,
    • Ketchup – 2tbspn
    • Miracle Manchurian Mix from Indian Store – 1 tbspn
    • MSG – 2-3 pinches
    • Red chilli pwdr – to your taste
    • Chicken Broth – just enough to make the sauce to your desired consistency.
Note: Some ingredients are listed in the directions, and not in the ingredients list above. Also, add spices/chilli for your desired taste.  MSG is optional, but helps with the taste. This dish can also be made with Cauliflower or fish(tilapia).

Directions:

Wash chicken and get all the water out with a paper towel.  Use a meat mallet and tenderize chicken, and cut into small pieces. Keep aside.

Marinate chicken for 0.5 – 3hrs or overnight in a ziploc bag with: ginger-garlic paste, green chili sauce (or green chili), soy sauce, korean hot sauce, red chili powder, Kashmiri Chili (for color), black pepper, Corn flour (3 tbsp), wheat flour (1 tbsp), Korean pancake mix (1 tbsp – Optional), MSG, Vinegar – 1tsp, and Salt.

Fry the marinated chicken in Canola/Vegetable Oil, and keep it aside. You can freeze this for later use as well.

Saute 1 med sized onion chopped fine in canola or vegetable oil till it is light brown.  Add 2 tbsp of Chopped Ginger/Garlic, and saute for a minute. Add  1 cup of Chopped green onion and saute again for a minute. Add all veggies listed above for sauce. Saute it for couple of minutes until the veggies softens. Add all ingredients listed in the sauce section above and let it boil for few minutes to get it all blend well. Mix 1 tspn of corn starch with water, and add to the sauce (helps to thicken sauce).  Add Fried chicken to the sauce and blend it well for 2-3 minutes.

Garnish with sesame oil and cilantro (Optional).

Enjoy with rice, fried rice, chapati or nan…..

Simple Pulissery (Yogurt/Curd Curry)

Ingredients:

  1. Thick Yougurt (Curd) – 4 cups
  2. Water – 1/2 cup
  3. Turmeric powder – 1/4 tsp
  4. Fenugreek Powder – 1/8 tsp (Half of turmeric)
  5. Green Chilli – 1-2 (to your taste)
  6. Cumin seeds (powdered) –  1/4 tsp
  7. Fenugreek Seeds  – 10
  8. Mustard seeds – 1/2 tsp
  9. Curry Leaf – 5-6
  10. Dry red chilli (Dried Cayenne Pepper) – 2  (cut in 2-3 pieces)
photo (11)

“Homemade Yogurt preferred.

If that is not available, buy pre-made from Indian store”

Preparation:

In a blender, mix/grind ingredients 1-6.

Heat up a pot, turn the flame to medium-high. Add 2-3 tsp of oil. Add fenugreek seeds. When it is golden, add mustard.  When mustard splutters, add dry red chilli pieces and curry leaves.

Switch off the stove, and take the pot out of the stove for some time  for it to cool down. (If you add yogurt mix  immediately when the pot is hot, the curd will start separating.)

Add yogurt mix from step 1 to the pot, bring it to the stove and switch on the stove in low heat. At this point, stay with the pot, and make sure the curd mixture just gets warm. Mix it in between so that it gets heated evenly. Switch it off when it is lukewarm, and keep it away from stove or any source of high heat. High heat can change the consistency of  curry. So, be careful as mentioned in this step.

 

 

 

 

 

 

Kerala Fish roast

Ingredients
Fish – 1 pound (approx 1/2 kg)
(Thick flesh fish like King fish, Salmon etc are good for this recipe)

For marinating fish:-
Chilli Pwdr — 2 tsp or as reqd
Black pepper powder – 1/2 tsp
Turmeric pwdr – 1/4 tsp
Lemon juice – from 1/4 lime
(Mix all this together and if needed add little water to make a nice paste to marinate fish.)

For roast:
Onion – (Yellow or red) – 3 nos
Tomatoes (Roma preferred) – 4 nos
Chilli pwdr – 1/2 tsp or as reqd
Turmeric pwdr – 1/4 tsp
Green Chillies – 4 nos
Ginger – 1 inch piece
Curry leaves – 2 stems
Oil – As reqd for frying and sauteing

Preparation:
1)Clean and cut fish into 1 inch pieces.
2)Marinate it for atleast 30 mins outside or in refrigerator for 3 – 5 hrs.
3)Fry fish in oil. Keep it aside.
4)Saute minced ginger in 6 or 7 tbsp oil.
:- You can use remaining oil from frying fish. But don`t use that, if it is burnt/black etc. Also you can use the same pan used for frying fish.
5)Add more or reduce oil depending on your health restrictions.
6)Add onions to it.
7)When it is soft and golden yellow, add 1/2 tsp chilli powder and 1/4 tsp turmeric powder and saute again.
8)Add tomatoes, green chillly pieces and curry leaves and saute that until it turns to a nice roast mixture.
9)Add fried fish to it and mix slowly so that it won`t break.
:- If it looks dry and if you want, you can add more oil.
10)Mix everything well and cover it.
11)Cover and cook on low heat for some more time for 15 – 20 mins.
12)Mix in between and make sure it is not getting burnt and not sticking to the bottom of the pan so that the flavor of different ingrediants will blend together.
ENJOY!!!

Note: This is good with Chappathi, appam, rice etc.

Naadan Chicken Curry (With Eastern chicken curry masala)

Ingredients:
Chicken – 2 pounds
(
* Chicken with bones -or- whole chicken cut into small pieces will give the best taste.
* You can also use boneless chicken thighs. But remove all fat, skin etc if there is any.
* Chicken breast/tenderloin is easy, but wont give the best results.
But if you want to go with breast, tenderloin will give slightly better result than chicken breast
)
Chopped Ginger – 1 inch piece
Chopped Garlic – 7 large cloves
Curry Leaves – 15
Garam Masala Powder – 1/2 tspn
(I make mine with Fennel seeds, Cinnamon, Cardamom, Cloves. Ratio: 2 tsp fennel seeds; 1 inch stick of cinnamon, 2 cardamoms, 5 cloves. You can make bigger quantity and store in air-tight container for months for later use)
Tomato – 1 (I use Roma tomatoes)
Onion (Yellow or Red) – 3 medium sized (size of cricket ball)
Green Chillies – 4 (change if you like it less/more spicy. I use Thai Hot green chilly)
Coriander powder – 3 tspn
Easter Chicken Curry Masala – 3 tspn
Turmeric Powder – 1/4 tspn
Oil – 4 tspn

Preparation:
Clean and cut chicken into small pieces and keep aside.
Cut onions into thin 1 inch pieces. (You can use the `Slice1` method explained here: http://www.wikihow.com/Cut-an-Onion )
Slice Green chilly lengthwise into half.

– Heat a pan/vessel with 4 teaspoons of oil (Medium heat). When it is hot add chopped ginger, garlic and curry leaves. Saute for a minute or less.
– Add onions to it before ginger/garlic become brown. Now add turmeric and salt. You can add salt for the whole curry considering chicken you will be adding later. Saute this in medium heat until it softens and becomes golden brown. This will take about 10-15 minutes. You can keep it covered after 5 minutes for 5 minutes to make the softening process easier. But open the lid and saute in between so that it wont get burnt. Also saute it without covering for last 5 minutes (more/less depending on how fast/slow it gets sauteed).
– Once onion is well done, and softens, reduces in size, add eastern chicken curry powder, coriander powder, garam masala powder. Saute this well (approx. 5-6 mts. Add bit more oil if it is so dry).
– Add chicken pieces, mix it well. Let it stay open for 5 minutes. Mix in between so that bottom wont get burned. Now add water to it and mix well. I usually keep a cup of water near and add little by little mixing in between. that will help me to stop when I see desired consistency. More water will come out of chicken when it is cooked. So, add water considering that too. After it starts boiling, keep it covered in low-medium heat. Let it get cooked for about 15 minutes. Mix it in between to avoid sticking to bottom of the vessel.
– Check a chicken piece with curry for salt, spiciness etc. If desired add some more of salt, eastern chicken masala etc
– Add tomatoes with salt for that (chopped into 1 cm pieces), and some more curry leaves and cook it covered for another 5 minutes or so.

Variations (sometime I do these variations):
v1) Add 1 cup of chopped methi leaves along with tomatoes, and cook until methi leaves blends in (5-10 mts)
v2) If I want a thick gravy, I wont add water, and work with water that comes out of chicken
v3) You can also make it dry by keeping it longer on stove and letting all water evaporates.

Naadan/Fusion fish curry (Fusion of two kerala fish curry recipes)

Chef’s note:

This is a fusion of two kerala style fish curries. I liked few things in both curries and wondered how it will be if I combine only the things I like. Here is the result, and I love it!!! I made it when our friend Siji came over, and he wanted the recipe. So, adding it here 🙂
Don’t have any pictures. Will add when I make this next time.

The two curries are:
1) Puliyum Mulakum curry: Courtesy to my mom. I think she learned it from her mother in law
2) Varutharacha Meen curry: Courtesy to my mom.
** One more courtesy to Mani chechi in Chattanooga. She shared a recipe which added Garlic to fish curry, and I liked the flavor. So, decided to include that as well

Ingredients:
1. Fish (Salmon, Pampano, King fish etc): 2 pounds (cut it into 1 inch pieces, and cleaned/washed/drained)
2. Scraped coconut (fresh, frozen, dried): 4 table spoons (not heaped)
[Fresh is best, frozen second best)
3. Chilli powder: 4 table spoons (not heaped)
4. coriander powder: 5 table spoons (not heaped)
5. turmeric powder: 1/2 tea spoon
6. finely chopped Garlic – 6-7 cloves
7. finely chopped Onion – 1/2 cup (red onion preferred)
8. Curry leaves – 18 leaves (3 stems)
9. finely chopped Green chilli – 4
10. finely chopped Ginger – 1 inch piece
11. Fenugreek seeds – 15 nos
12. Kokum (Kudam puli) – 4 pieces (wash well and soak it in 1/2 cup water)
13. Salt – as needed

Procedure:
1. In a pan, pour 1 table spoon of oil (olive/vegetable/coconut oil), and heat it. Once it is hot put the fenugreek seeds.
When seeds are brown (not burnt), add the coconut. Saute that until it is light brown and dry.
Add the chilli and coriander powder and saute it until it gets a darker brown color (this will be the color of the curry).
Saute frequently so that the mixture wont get burnt.
Just before taking it out the stove add turmeric powder and mix well. Let this cool down.

2. Grind this mixture with just enough water to grind it. Add water as necessary to grind it. Don’t make it too watery, as the curry will be too watery too
Keep this mixture aside

3. Now put the vessel/pan/pot in which you will be making fish curry (I like the clay pots (chatti) from kerala) on the stove in medium heat and add 1 or 2 tablespoons of oil.
Once it is heated add green chillies, onion ginger, garlic and curry leaves and saute for a minute until it becomes slight golden brown colour.

4. Now add the mixture from step 2.

5. Add the soaked Kokum(puli) also (you can add the water in which it was soaked. but dont use the bottom part of the water as it may have sand/dirt etc).

6. Add Salt and water. Water should make it the consistency you like in your fish curry. It is always good to keep it little less than your actual needed consitency, as water will come out of the fish when you add it and cook.

7. Once it starts boiling, add fish to it, and cover it. Once the whole thing starts boiling, simmer the stove and cook it for 20-30 minutes. (fish cooks pretty fast)

8. You can taste fish and curry and add salt, kokum or water if you need more. Cook it for some more time. Switch off the stove, keep it covered for 10 minutes before serving.

Enjoy!!!